ddeuddeg

ScottHarveyWines wrote:We got the new 2007 bottled on the 20th. I'm already in Wilmington NC doing a winemaker dinner tonight.

On the subject of wine dinners:
It's not enough that you had to create this thread to develop interest in the wine, and then send out your email newsletter with an offer to buy it at a discount, you also had to throw in the little flyer about a dinner on February 12th in Wooster, OH, a mere 4-hour drive from Buffalo. Now how am I going to get a better chance to renew acquaintances and thank you in person, meet Jana, enjoy what looks like a terrific dinner at a very reasonable price together with wines that I already know are terrific, having tasted all of them previously? See you in 3 weeks.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."

polarbear22

ScottHarveyWines wrote:We got the new 2007 bottled on the 20th. I'm already in Wilmington NC doing a winemaker dinner tonight. The Thursday bottling was a hectic day starting at 4:30 AM and ending at about 10 PM. We produced 72 @ 3 liter bottles, 48 cases of 6/1.5L magnums and the rest being 1,723 cases 12/750ml. I am real happy with the wine. But it is not fair to have me labrat the wine. A wine maker will always tell you the last wine thay made is the best. Rather than me labrat it, I have contacted three of you who participated on the blog to do the labrating. You will be getting a private message from me asking if you want to labrat the wine and where to send it. All of you, your participation really helped in making the wine really turn out great.
Thanks so much,
Scott

That is a wonderful approach. Great way to thank those that posted, and to get even more feedback next time.

ddeuddeg

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."

ddeuddeg

polarbear22 wrote:There are a couple. And trust goes both ways, so I think I would be safe.

Jana mentioned looking into CT license. But assuming we are too small for the fee, I will be in touch.

As you well know, you are pre-approved, so all you'd need to do is let me know it's coming.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."

HitAnyKey42

ddeuddeg wrote:As you well know, you are pre-approved, so all you'd need to do is let me know it's coming.

He can also always ship to me too. After all, I still got resting in my wine fridge the last Scott Harvey Amador Sampler order from April which mother shipped to me that I will be delivering when we have the CT Clambake.

kdjakubs

ScottHarveyWines wrote:We got the new 2007 bottled on the 20th. I'm already in Wilmington NC doing a winemaker dinner tonight. The Thursday bottling was a hectic day starting at 4:30 AM and ending at about 10 PM. We produced 72 @ 3 liter bottles, 48 cases of 6/1.5L magnums and the rest being 1,723 cases 12/750ml. I am real happy with the wine. But it is not fair to have me labrat the wine. A wine maker will always tell you the last wine thay made is the best. Rather than me labrat it, I have contacted three of you who participated on the blog to do the labrating. You will be getting a private message from me asking if you want to labrat the wine and where to send it. All of you, your participation really helped in making the wine really turn out great.
Thanks so much,
Scott

Ok Scott, since I didn't get the rattage I went ahead and just bought a case You are always welcome to slip and extra one in there if you like! It doesn't take long for it to get to WA thank goodness ! I sure don't mind! Or you could throw in a signed Magnum , but I'm not picky! Can't wait to taste it! BTW, I had sent a request for labels as well so to save you on some shipping, you are welcome to pop them in the box with the case. Keri-Lyn

olabner

ScottHarveyWines wrote:I'm back, been going crazy putting this blend together and getting everything scheduled for bottling. After reading all your great input, we are definitely going with the dryer style. I opened up both a bottle of the 2004 and 2006 while making the blend. The 2006 is too sweet while the 2004 tested at 1.2% residual sugar. The new 2007 Blend ended up balancing best at .8% residual sugar.
Blend notes on all three blends are:

2004
76% Zinfandel, 24% Barbera
In 4,941 gallons I added 74 gallons of Zinfandel concentrate to bring the wine up to .8% Residual Sugar. Recent test show 1.2% RS. Our method of testing is not as accurate as a comercial lab. None of the port wine (Forte) was used to sweeten the 2004.

2006
76% Zinfandel, 21% Syrah & 3% port(Forte)
The Forte added was 118 gallons in addition to 146 gallons of Zinfandel concentrate which brought this wine up to just over 2% RS.

New 2007 InZinerator
67% Zinfandel, 26% Syrah, 7% Forte.
The Forte is at about 9% residual sugar while concentrate is at 68% RS. There is no concentrate in the 2007. The only wine used to bring the wine to .8% RS is the Forte. This wine balances to taste just a little dryer than the 2004. Total blend is 4,400 gallons and we will be bottling it on Wednesday the 20th of January.

For those of you who like the sweeter style another blend is also being bottled called One Last Kiss. It used the same blending wines as the InZinerator but as 50% Zinfandel, 38% Syrah and 12% Forte. It is closer to 2% RS. No concentrate was used in this blend either.

We went with two front labels alternating, so there will be 6 bottles of each in every case. One is the same as the Hero on the Mountain that was used on the 2004 vintage and the other is the new Z label.

Hey Scott. For my two cents, let me just say that the big selling point for the 04, to me, was the Barbera in the blend. I love this grape varietal, and it has been very hard for me to find at retail. At any rate, I loved the 04 InZin.

The 06 was good, to me, for what it was, but was a bit sweet for my palate. I am looking forward to the 07, but hope you can do some more blending with Barbera in the future.

I also bought 2 three-packs that were offered about a year ago with the Barbera in it. It was, of course, fantastic. In general, I would love to see talented winemakers like yourself do more with this exciting grape.

cheron98

oppsie has agreed to join me in the rattery. We will be popping the bottle this weekend - either Friday or Saturday, haven't decided yet. Going to have it with some yummy crock pot ribs and corn bread. zoomba may be joining, haven't heard back from him yet though.

bvd23

I haven't posted really, but have lurked for quite awhile. Anyway, I PM'd Scott for the free labels. So, what do I get? He sends me the labels and 4 autographed posters of the labels. Who does this sort of thing? Thank you Scott. I am now a lifetime customer every time I can afford it.

HitAnyKey42

cheron98 wrote:Apparently he's got two labels going on. My guess is he wants us to choose one

Tomorrow is InZIN day. I'm kind of a little scared. There's only 5 of us. I think I need more people to come over and drink...

Yeah, I already knew he was sending two bottles. Mine arrive on Monday. And since next week is going to be like my craziest work week of the year, I won't be able to touch them until the weekend.
With any luck Cesare/kttest and/or a few others will be free for me to head that way with the bottles to share in the joy.

cheron98

ok. So. This is my very brief summation of the evening with a full report to follow tomorrow when I'm not ready to just pass out.

There were 5 of us. We all enjoyed it quite a bit, but decided it DEFINITELY needs more bottle time and time to just chill out before drinking.

Straight out of the bottle was like smelling the oak barrels (which is a lovely scent, mind you, just not what you really want in a wine), and the Forte really came through on the palate with raisins and prunes. A little bit of time helped temper it and eventually chocolate came out. But really, we tried a number of methods to force this thing to open up and it just wasn't having any of it. Vinturi alone was not enough. Decant for a bit then through the Vinturi was best but still not quite there.

This is a BABY people. Lay it down for a year at least before opening it, or else give it A LOT of time to open up before having it. It's good now, yes, but it has so much potential that having it now is just a sin.

My regret of the evening: Not leaving any to sit in the bottle overnight to try tomorrow.

Why yes, we went through both bottles of it. Completely. AFTER having almost a full bottle of Knapp Curiosity (since I had to cook with it, we figured we might as well drink it).

We followed up with a Crown Bench Estates Vidal Icewine that was CLEARLY past it's time. So we made up for it with a Kent Rasmussen Esoterica Sousao. And then a 2003 Penfolds Bin 28. Because we're crazy like that.

Dinner was Crock Pot Ribs, Confetti Risotto, and Green Beans Provencale with spicy corn muffins, and eclairs for dessert. The risotto was the best pairing with the InZIN.

Another excellent wine by Mr. Harvey. I'm excited to see what this one does over time.

ddeuddeg

All that wine for 5 people! No wonder you needed sleep. And no wonder 17.5 hours later, nothing new. We'll look for you sometime on Tuesday or so.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."

In skillet, saute onion, celery and black pepper in butter. Add to crock pot with remaining ingredients (except ribs) and combine thoroughly. Add the ribs. Cover and cook on high setting 3 - 4 hours. Finish off with a sear on the grill.

Melt butter in large heavy saucepan over medium heat. Add onion; cook 4-5 minutes or until tender. Stir in rice; cook 2 to 3 minutes. Reduce heat to medium-low; add 1 cup wine mixture. Cook until liquid is absorbed, stirring often. Continue to add wine mixture 1 cup at a time, cooking and stirring often until rice is just slightly resistant to the bite and creamy, about 30 minutes. Stir in reserved vegetables and cheese.

Bring 2 quarts water to a boil in large pot over high heat. Add beans; return to a boil. Cook beans until crisp-tender, about 10 minutes. Drain; run under cold water to stop cooking. (Beans may be cooked ahead. Cover and refrigerate.)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, jalapeno, red pepper and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

ddeuddeg

It all looks lovely. Sorry we couldn't make it.
I noticed a couple of those recipes were from the Cooking Club of America. I just got an offer from them the other day. It looks pretty interesting, and I've been trying to decide whether it's worth it. If it's one of those things where you have to remember to say no to stuff you don't want/need, I'm lousy at that. Thoughts?
In any event, we'll be trying the green bean recipe soon. Looks yummy. And we're looking for ways to use the pine nuts I just spent a fortune on.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."

cheron98

ddeuddeg wrote:It all looks lovely. Sorry we couldn't make it.
I noticed a couple of those recipes were from the Cooking Club of America. I just got an offer from them the other day. It looks pretty interesting, and I've been trying to decide whether it's worth it. If it's one of those things where you have to remember to say no to stuff you don't want/need, I'm lousy at that. Thoughts?
In any event, we'll be trying the green bean recipe soon. Looks yummy. And we're looking for ways to use the pine nuts I just spent a fortune on.

I signed up for CCA way back in high school and did the lifetime membership thing. Got an excellent stainless steel cookware set out of it and got myself suckered into buying TONS of cookbooks - you do have to remember to tell them to stop with the books. But it's been worth it to me. I still use those pots. I still get the magazines and wander through the recipes, but I'm not real active otherwise. They do offer classes from time to time if one is in your area - they're in Detroit fairly regularly. It's really what you make it - you can be super active or just enjoy the magazines.

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